Ingredients
Wings
- 1.2 kg chicken wings, tips removed, split at joint
- 3 tsp baking powder (aluminium-free)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
Buffalo Sauce
- 80 ml Frank's RedHot sauce (or similar hot sauce)
- 60 g unsalted butter
- 1 tbsp honey
- 1 tsp garlic powder
- ½ tsp Worcestershire sauce
To Serve
- blue cheese
- ranch dipping sauce
- Celery sticks
- Carrot sticks
Method
Prep the Wings
Preheat your oven to 220°C (fan 200°C). Line a large baking tray with foil, then place a wire rack on top and spray lightly with oil.
Pat the wings completely dry with paper towel — this is the key to crispiness. Really get them dry.
In a large bowl, combine baking powder, garlic powder, onion powder, smoked paprika, salt and pepper. Add the wings and toss until every wing is evenly coated.
Arrange wings skin-side up on the wire rack in a single layer, making sure none are touching.
Bake the Wings
Bake for 25 minutes, then flip and bake for another 20–25 minutes until deeply golden and the skin is crispy and crackly.
While wings are in their final 10 minutes, make the sauce.
Make the Buffalo Sauce
Melt butter in a small saucepan over medium-low heat. Add hot sauce, honey, garlic powder and Worcestershire sauce.
Whisk together and simmer for 2–3 minutes until glossy and slightly thickened. Taste and adjust heat or sweetness to your liking.
Toss & Serve
Transfer hot wings to a large bowl. Pour over the buffalo sauce and toss until every wing is well coated.
Pile onto a serving platter and serve immediately with blue cheese or ranch dip, celery sticks and carrot sticks.
